Cotolette di Pangasio (Pangasius cutlets)

Like all cutlets, pangasius cutlets are easy to make. It’s the best way to get children to eat fish; it has no bones, and the fishy flavor is masked by the breading. Rinse the pangasius fillets and season them with your favorite spices. Dredge them first in flour, then in beaten egg, salt, and pepper, and finally in breadcrumbs. Cook with a drizzle of oil on both sides. Finally, add a little fresh parsley. Serve with a little lemon juice on top! Done! 🙂

Buon Appetito!!